[email protected]'s Blog
Easy Pot Roast
by, 02-05-2009 at 01:32 PM (1896 Views)
4-pound lean boneless round pot roast
16-ounce can stewed tomatoes
6-ounce can tomato paste
1 1/4 cups water (or undiluted fat-skimmed broth)
1 to 2 teaspoons dried basil or pizza seasoning
1/4 teaspoon instant garlic
3 TBSP instant onion
- Coat a large Dutch oven with cooking spray. Brown the meat with no fat added over high heat. (Or place the meat in a broiling pan under the broiler. Broil, close to heat source, turning to brown evenly.) Discard melted fat.
- Combine remaining ingredients and pour over the browned roast in a Dutch oven. cover and simmer over very low heat until meat is very tender, about 2 1/2-3 hours. Check after the first hour and add water to the sauce, if necessary. Or, if necessary, simmer uncovered to reduce sauce. To serve: remove meat from from sauce and slice very thin. Spoon sauce over slices.